Teresa G


This is not your average cornbread stuffing because it's made with homemade biscuits, as well as the cornbread. It's my husband's favorite dressing recipe. He was so excited when I finally nailed it! It took me a while to get it just right, but he says it's just like what his momma used to make. I like to stuff a bird or bake it in a casserole, but he likes it the way his momma fixed it, in individual mounds, baked on a greased cookie sheet (crispy on the outside and soft in the center.) Any way you cook it, though, it's goooood!


★★★★★ 1 vote

40 Min
30 Min


  • 1/2 c
  • 1/2 c
    chopped celery
  • 1/2 c
    chopped onion
  • 1 tsp
    dried sage (or 1 scant tablespoon finely minced fresh)
  • 2 c
    well crumbled cooked cornbread (stale preferred)
  • 2 c
    well crumbled biscuits (not canned! homemade stale preferred.)
  • 1 Tbsp
    minced fresh parsley, flat leaf italian (or 1 teaspoon dried)
  • 1/4 tsp
    ground black pepper
  • 3/4 tsp
    poultry seasoning
  • 1/2 tsp
    salt (or to taste)
  • 1
  • 1/2 c
    chicken broth or stock (more or less)
  • ·
    fresh parsley for garnish (optional)



  1. In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender.
  2. Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt.
  3. In a small bowl or cup, beat egg well; add to broth. Pour or spoon over crumb mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.)
  4. At this point, you make a choice:

    (a.) Place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 400 degrees F for 30
    to 40 minutes.
    (b.) Place small, palm sized mounds or balls on a lightly buttered, or parchment paper lined, cookie sheet; flatten slightly. Bake at 400 degrees F for 1/2 hour or until browned to your liking.

    (c.) Place in buttered muffin tins (or use cupcake liners.) Bake at 350 degrees F for 20 minutes.

    (d.) Stuff a bird, one of two ways (*see NOTE.)
    #1. Spoon stuffing into prepared cavity of bird and roast your bird as usual. As soon as roasted bird is removed from oven, use a long handled spoon to scoop the stuffing from the cavity and into a buttered casserole dish or pan. Place stuffing in oven and bake for 20 minutes or until a meat thermometer, inserted at various points in the stuffing, consistently reads 165 degrees F.
    #2. Line a mixing bowl with a double layer of 1 ft. square cheesecloth. Spray cheese cloth with cooking oil spray or brush with melted butter. Spoon hot dressing into cheesecloth; pull up ends of cheesecloth and tie with butchers string, leaving some "wiggle room" for the stuffing, if possible. Push wrapped stuffing into cavity of bird and roast as usual. When bird is finished roasting, remove the bag from cavity immediately. Open bag, scrape stuffing into buttered pan and bake at 350 degrees F 20 minutes or until meat thermometer, inserted in stuffing in several spots, consistently reaches 165 degrees F.
  5. Serve as soon as possible. May be assembled, and refrigerated, on the day before. Cover and refrigerate within 2 hours of removing from oven.
  6. *Note: Stuffing, which has visited the inside of a bird, MUST ALWAYS be removed from the bird and placed back in the oven until it reaches 165 degrees F. DO NOT stuff a bird until ready to roast.

Printable Recipe Card


Main Ingredient: Bread
Regional Style: Southern
Dietary Needs: Soy Free
Other Tags: For Kids, Heirloom

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